Is Colombian Cauca Coffee Delicious? Brewing Methods for Colombian Coffee

The biggest climatic difference between Cauca and other regions is its relatively large temperature swing. The daily average temperature is 11°C, while the daytime average is 18°C. That day-night difference is a crucial factor in producing high-quality coffee. Lower nighttime temperatures and a relatively higher altitude slow the coffee's growth rhythm, letting the seeds and beans take in nutrients from the fruit more completely. This also builds the better acidity and the notably sweet flavour that Cauca coffee is known for.

Pour-over Colombian coffee: 15g of grounds, medium grind (Fuji ghost-tooth blade setting 4), a V60 dripper, and water at 88-89°C. First pour 30g of water for a 27-second bloom. Pour to 105g and pause, wait until the water level in the bed drops to half, then keep pouring slowly until you reach 225g in total. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Colombia Cauca Best Cup Regional Select Sua

• Country: Colombia
• Grade: Cup of Excellence
• Region: Cauca Department
• Roast Level: Medium Roast
• Processing Method: Washed
• This batch: From Colombia's Cup of Excellence special selection batch. Variety: Caturra, Processing: Fully washed, Sun-dried
• Variety: Caturra
• Batch: Special Selection Micro-lot
• Flavor Notes: Nuts, Dark Chocolate, Caramel

Manufacturer: Coffee Workshop
Shelf Life: 90 days
Net Weight: 227g
Packaging: Bulk coffee beans
Roast Level: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Colombia
Roast Degree: Medium roast

Following Colombia's best traditions, Cauca coffee is hand-picked and washed. And while many producing regions have been replacing old varieties with new ones for better disease resistance and higher yields, Cauca notably still grows mostly Caturra alongside the older Typica and Bourbon varieties.

The main flavour characteristics of Cauca coffee are a wonderful acidity and an elegant sweetness, combined with Colombia's typically mild mouthfeel, which makes coffee from this region highly sought after by buyers. High-quality Cauca coffee usually shows rich floral notes, higher acidity, pleasant sweetness, medium body, and a clean, gentle, well-balanced profile.

Origin Introduction

Cauca Department, named after the Cauca River, lies in southwestern Colombia. Along with Narino Department and Huila Department, it is one of Colombia's important specialty coffee regions.

Cauca Department is a Colombian coffee origin-certified region with an average altitude of 1,758 metres and a highest point of up to 2,100 metres. Its topography, rainfall, temperature and volcanic soil provide ideal conditions for coffee cultivation.

FrontStreet Coffee Recommendation

Cauca's bright acidity and gentle sweetness make it one of the easier Colombian origins to enjoy. These FrontStreet coffees are good places to start.

FrontStreet Colombia Huila is the most direct way into the Colombian profile. Washed and medium-dark roasted, it highlights dark chocolate and the sweet-savoury character of nuts, with moderate crema and a full body. It is suited to pour-over and French press as well as moka pot and espresso machine, so Americanos and lattes are both within reach.

FrontStreet Colombia La Divisa Sidra shows the more innovative side of Colombia. In the past the country processed almost everything as washed, but anaerobic fermentation has become popular more recently, and this coffee uses an anaerobic natural process. The oxygen-free fermentation converts more tropical fruit aroma, and at a medium-light roast it delivers complex, dense notes of passion fruit, grape, apricot and dried fruit whether you brew it as pour-over, cold brew, a drip bag or in a moka pot.

FrontStreet Specialty Blend is the pick if you have a home espresso machine or a moka pot. Designed for cafe use, it marries the creamy nut character of Brazilian coffee with the dark chocolate bittersweetness of Colombian coffee. Extraction reveals a fine golden-brown crema, and it is excellent with milk for a rich, smooth latte. It is forgiving for beginners and works as the base for Americanos, cappuccinos and mochas.